Grilled Sardines, Olive Pesto And Cauliflower Puree

Serves: 4

Dallas Effertz

1 January 1970

Based on User reviews:

59

Spice

48

Sweetness

49

Sourness

36

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

1

Cauliflower (head, cut in small pieces)

2 tbsps

Butter

1

Salt

1

Black Pepper (freshly ground)

1 cup

Green Olive

2 cups

Basil (fresh)

2 cups

Parsley (fresh flat-leaf)

1 cup

Grated Parmesan Cheese

1 cup

Roasted Almond (roasted peeled almonds)

1

Olive Oil (good quality)

Directions:

1

For the cauliflower puree: Cook the cauliflower in salted boiling water until tender, about 10 minutes

2

Drain the water and transfer cauliflower to a blender

3

Add butter and blend until smooth

4

Season with salt and pepper

5

Keep warm

6

For the pesto: In a blender, combine olives, basil, parsley, Parmesan cheese, 1/4 cup almonds, and olive oil

7

Season with salt and pepper

8

Transfer to an airtight container and keep refrigerated until ready to use

9

For the grilled sardines: In a skillet, grill sardines in olive oil for 1 minute on the skin side

10

Season with salt and pepper

11

Keep warm

12

For the serving: Pour some cauliflower puree on the bottom of a plate, top with 3 sardine fillets

13

Garnish each sardine with a dollop of the green pesto

14

Crush the remaining almonds sprinkle

15

Drizzle with some good olive oil and serve